By Andrew Zimmern
There’s nothing more iconic to the state of Maine than the insanely delicious lobsters pulled from the cold ocean. If you can’t hop in the car and drive the Maine coast in search of the best lobster roll—although I’d highly recommend you put that on your bucket list—don’t worry. They’re easy to make at home. Fresh, plump Maine lobster, steamed, chilled, lightly dressed in mayonnaise and seasoned with a bit of celery for crunch, parsley and chive… all stuffed into a buttered toasted bun. Simple. Delicious.
Classic Maine Lobster Roll
- 2 live Maine lobsters, around 2 pounds each
- 4 large hot dog, split top or similar style buns
- Mayonnaise (Duke’s or Hellman’s)
- 2 tablespoons minced chives, scallions or shallots
- 2 tablespoons minced parsley
- 1/2 cup minced celery
- Sea salt
- Freshly ground black pepper
Run a small skewer down the tail of the lobster to prevent it from curling and steam for 15-18 minutes.
Remove from heat and let rest for 20 minutes at room temperature.
Remove meat from claws, knuckles, tails and reserve all the shells/juices etc to a large zip loc and freeze for later use to make stock.
Coarsely chop the meat.
Season with the mayonnaise (just to coat), the chives, parsley, celery, sea salt, and ground pepper. You can always use more to taste. And you can add some lemon or tarragon if you like too. Refrigerate to cool well.
Brush the buns with butter and toast in a cast iron skillet. Fill with the lobster salad and serve immediately.